1985 Volume 32 Issue 5 Pages 344-348
Studies on the removal of hesperidin in Satsuma mandarin juice with adsorbents were carried out. The results were as follows. (1) In the reconstituted juice, more than 90% of hesperidin was insoluble, that is, insoluble hesperidin content was 91mg/100ml and soluble hesperidin content was 9 mg/100ml. Under this condition, adsorbents did not scarcely adsorb hesperidin. (2) When the reconstituted juice was heated for 10minutes at 90°C, 95°C and 100°C, about 50%, 75% and 100% of hesperidin was changed to soluble form respectively. (3) When reconstituted juice heated for 3 minutes at 100°C, in which about 85% of hesperidin was solubilized, was treated with adsorbents of HP-20, S-861 and SP-207 by a batch method, 80-95% of soluble hesperidin was adsorbed. (4) When the single strength juice was treated with adsorbents of HP-20, S-861 and SP-207 by the batch method, more than 90% of hesperidin was adsorbed. (5) The single strength juice containing 100mg/100ml of hesperidin was treated with adsorbents by a column method. As the result, adsorbents of HP-20, S-861 and SP-207 was very effective, which adsorbed over 95% of hesperidin and average hesperidin content in the juice was about 3mg/100ml after continuous operation for 6 hours. (6) When the single strength juice was treated with adsorbents by the column method, essential oil content was decreased from 0.05 to 0.02%. However, adsorbents did not scarcely influence on adsorption of other juice components.
